Today we’d like to introduce you to Tiffany Riches.
Hi Tiffany, please kick things off for us with an introduction to yourself and your story.
My passion for pastry is deeply rooted in my childhood. I grew up with my grandmother always making special birthday cakes for my siblings and I. I vividly remember her clipping recipes and designs from magazines, constantly trying new techniques. That tradition—having a meaningful, custom-made cake—is where my first love of cake decorating began.
That connection never stopped; when I started my career, my grandmother would continue to clip and mail me new cake designs and recipes she’d find, fueling my passion and continuing her legacy of making people feel special through the simple joy of cake.
But, my culinary career truly began during high school and college at Norman Love Confections in Florida, where I fell even more in love with the artistry of pastry. I spent five years there, earning a position as a pastry chef and training under some of the country’s best pastry professionals.
My husband and I brought this passion to Nashville, dreaming of opening my own bakery. After gaining valuable experience as the Pastry Chef for Margot Cafe & Bar and a Cake Designer at The Frosted Affair, I founded Baked in Nashville in 2015. From day one, having such a supportive husband has been absolutely instrumental in turning my Baked in Nashville dreams into the success it is today!
From the start, I knew the traditional storefront bakery model wasn’t for me. I intentionally created a custom-only service, specializing in decorated cakes, cookies, and French macarons. This dedicated model allows me to pour all our attention into each order, ensuring both high quality products and zero waste—a sustainable business practice I’m incredibly proud of.
We all face challenges, but looking back would you describe it as a relatively smooth road?
While I feel incredibly lucky that our journey has been relatively smooth, it certainly hasn’t been without its bumps. Like any food business, we constantly battle ever-rising ingredient costs, staffing complexities, and, of course, the unforeseen chaos of a pandemic (and its lingering aftermath in the wedding industry).
But, our biggest hurdle is often a conceptual one: helping customers grasp that we are not a traditional retail storefront.
Because we dedicate so much time and detail to each custom order, we typically book up at least two weeks in advance. It’s tough to manage the disappointment when we receive calls for last-minute orders. They don’t understand why we “aren’t like other storefront bakeries.” But this difference is precisely our strength. I regularly remind myself why I rejected the storefront model—to maintain maximum quality and eliminate waste by dedicating our focus entirely to custom orders.
As the business took off, I quickly learned (like many small business owners!) that I couldn’t sustain it all alone. Our custom product requires a very specific, high-level skillset, and finding designers who could execute desserts with the precision and artistry we were known for was perhaps the biggest challenge of our growth. I was incredibly lucky when Cake Designer Laura Grizzel joined the team in 2016, and Cookie & Cake Designer Kayla O’Bar followed in 2020. They are the backbone of Baked in Nashville. While I may be the name customers see most often, Laura and Kayla are the incredible talent behind every beautiful, custom order that goes out our doors.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We are best known for our custom cakes and decorated sugar cookies, which we tailor to virtually any theme or vision. What truly sets Baked in Nashville apart is our uncompromising dedication to every individual order. We reject the notion that you have to choose between beauty and flavor. While our customized nature is key, our attention to detail ensures that taste and service are just as important as the look. We love hearing clients say, “It’s too pretty to eat,” only to follow up with, “I wasn’t expecting it to also taste so good!” With us, you never have to settle; you get artistry that is truly incomparable in both design and quality.
After a decade in business, I am most proud of the legacy we’re building in our community. We have clients for whom we’ve made their wedding cake, baby shower cake, and are now creating their children’s birthday cakes every year. Being part of those milestone life events is the most special and rewarding part of our work. And, of course, because we are rooted in the heart of Music City, we have had the opportunity to create desserts for some of the biggest names in Nashville.
If you had to, what characteristic of yours would you give the most credit to?
The most important characteristic for my success is an unwavering dedication to my initial vision, built on a foundation of quality, consistency, and customer focus.
I recognize that our products are a luxury, and our continued success relies entirely on our loyal customers. My philosophy has always been to treat everyone with the same level of importance, recognizing that they are the sole reason we get to do such a fun job.
This dedication stems from the passion and determination I had when I first started Baked in Nashville. My success is rooted in my desire to maintain that original vision—never compromising on quality or service, and always leading with integrity and respect. This commitment has been the foundation of our longevity, allowing me to enjoy my craft for a decade.
Contact Info:
- Website: www.bakedinnashville.com
- Instagram: www.instagram.com/bakedinnashville
- Facebook: www.facebook.com/bakedinnashville
- Twitter: www.twitter.com/bakednashville
